Gluten-Free Corn & Crab Chowder

Heavenly is the only way to describe this fabulous, hearty corn & crab chowder. My good friend, Nancy Baker, cooked this today for our bridge club gathering. Everyone loved it and Nancy was kind enough to share her recipe with me for our blog.  Thank you, Nancy! ❤


  • 1 Tablespoon EVOO
  • 2 Tablespoons butter
  • 2 potatoes, peeled & diced
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded & diced
  • 1 bay leaf
  • salt & freshly ground pepper to taste
  • 1 Tablespoon Old Bay® Seasoning Blend
  • 3 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
  • 2 cups chicken stock or broth (vegetable broth can be substituted)
  • 1-quart whole milk
  • 3 cups corn kernels, drained well or frozen can be used
  • 8 oz. lump crab meat, cooked
  • gluten-free crackers (oyster crackers if gluten-free not needed)
  • sliced scallions for garnish
  • hot pepper sauce


  1. Chop vegetables and set aside.
  2. Add EVOO & butter into a large deep pot over medium heat.
  3. Add the vegetables & bay leaf.
  4. Add salt, pepper & Old Bay® Seasoning.
  5. Sauté vegetables 5 minutes, then sprinkle in flour. Cook mixture for 2 minutes, stirring constantly.
  6. Stir in broth & combine.
  7. Stir in milk & combine.
  8. Bring soup to a boil, add corn & crab meat. Lower heat to simmer for 5 minutes.
  9. Remove bay leaf.
  10. Ladle soup into soup bowls and top with gluten-free cracker, hot sauce & sliced scallions.
  11. If serving buffet style, keep chowder warm in a crockpot on warmest setting.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.



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